Description
Delicious strawberry cheesecake filling wrapped in crispy chimichangas, served with a sweet strawberry sauce.
Ingredients
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup fresh strawberries, finely diced
- ¼ cup sour cream
- 6 flour tortillas, 8-inch
- ½ cup granulated sugar
- 1½ tsp ground cinnamon
- Vegetable oil, for frying
- 1½ cups fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- ½ tsp vanilla extract
- Whipped cream, for serving
- Fresh strawberries, for serving
- Powdered sugar, for serving
- Chocolate sauce, optional
Instructions
- Make the filling: Beat cream cheese and powdered sugar until smooth and creamy. Add vanilla, lemon juice, and sour cream. Beat until well combined. Gently fold in the diced strawberries.
- Prepare the tortillas: Warm the tortillas for about 10–15 seconds in the microwave to make them easier to roll.
- Fill: Place about 3 tablespoons of cheesecake filling in the lower center of each tortilla. Don’t overfill.
- Roll tightly: Fold both sides toward the center, then roll the tortilla tightly from the bottom upward, like a burrito. Place seam-side down.
- Prepare cinnamon sugar: Combine granulated sugar and cinnamon in a shallow bowl.
- Heat the oil: Pour about 1½–2 inches of vegetable oil into a deep skillet and heat to 350°F.
- Fry: Carefully place the chimichangas into the hot oil, seam-side down. Fry for 1–2 minutes per side, turning carefully, until crisp and golden brown.
- Coat: Transfer to a paper towel-lined plate for about 30 seconds, then roll each hot chimichanga in the cinnamon sugar.
- Make the strawberry sauce: Add strawberries, sugar, and lemon juice to a saucepan over medium heat. Cook for 3–4 minutes, stirring occasionally.
- Mix cornstarch and water in a small bowl. Stir into the strawberries and cook for 1–2 minutes, until thickened. Remove from heat and stir in vanilla.
- Serve: Place the warm chimichangas on a plate and drizzle generously with strawberry sauce. Top with whipped cream, fresh strawberries, powdered sugar, and chocolate sauce if desired.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Adjust the sweetness of the strawberry sauce according to your preference.
- These chimichangas can be made ahead of time and reheated in the oven for a few minutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg